Ingredients
Yogurt Sauce:
- 2 kgs / 4.5 lbs / 2 liters plain whole milk yogurt
- 6 garlic cloves, crushed
- 2 leveled tablespoons cornstarch (diluted in 3 cups of water)
- Salt to taste
- 1 egg (optional, but highly recommended; omit if allergic and add 3 tablespoons of cornstarch instead of 2)
Dumplings’ Dough:
- 2 cups all-purpose flour
- A pinch of salt
- 3/4 cup whole milk (lukewarm)
Meat Filling (Hashweh):
- 300 grams / 10.5 oz ground beef or lamb
- 4 tablespoons sunflower oil
- 2 small onions, finely chopped
- Salt to taste
- A dash of freshly grated black pepper
Garlic-Cilantro Pesto:
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- A handful of finely chopped fresh cilantro (leaves only, discard stems)
Garnish:
- Toasted pine nuts (optional)
Instructions
- Make the dumpling dough: In a large bowl, combine flour with a pinch of salt. Pour lukewarm milk and stir with a spatula until forming a rough dough. Knead on a floured surface for 3 minutes until firm and elastic, adding more flour as needed to prevent sticking. Cover with clingfilm and let rest for 30 minutes.
- Prepare the meat filling: In a large skillet, sauté the ground beef or lamb over medium heat until browned, about 7-8 minutes. Add sunflower oil, chopped onions, salt, and black pepper. Reduce heat to low, cover, and cook for 5-7 minutes until onions soften and liquid evaporates. Set aside to cool completely.
- Form the dumplings: Roll dough on a lightly floured surface to 1/8 inch (1/2 cm) thickness. Use a 2-inch cookie cutter to cut rounds close together. Place 1 teaspoon of meat filling in the center of each round, fold in half to create a half-moon, then pinch the two corners together tightly to seal. Re-roll scraps and repeat.
- Bake the dumplings: Arrange dumplings on a greased baking sheet with space between them. Bake in a preheated oven at 400°F (200°C) until slightly browned and crispy, about 10-15 minutes. Transfer baked dumplings to a bowl.
- Cook the yogurt sauce: In a heavy pot, whisk together yogurt, egg, and diluted cornstarch until smooth. Place over high heat, whisking constantly in one direction to prevent curdling. When the mixture boils, proceed to the next step.
- Add dumplings to yogurt: Gently add baked dumplings one at a time into the boiling yogurt sauce. Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring gently occasionally to avoid breaking dumplings and allowing flavors to meld.
- Prepare garlic-cilantro pesto: In a skillet, melt butter and add olive oil, crushed garlic, and chopped cilantro over medium-low heat. Sauté for about 45 seconds until fragrant. Stir this mixture into the pot with the shish barak, blending the aromas thoroughly.
- Serve: Transfer the shish barak to a large bowl or individual soup plates. Garnish with toasted pine nuts if desired. Serve warm or at room temperature. Refrigerate leftovers once cooled, covered tightly.
Notes
- The egg in the yogurt sauce helps stabilize it and prevent curdling, but it can be omitted for allergies (replacing with extra cornstarch).
- Roll the dough thinly to ensure tender dumplings, but thick enough to hold the filling without breaking.
- Constant whisking while cooking the yogurt sauce is crucial to prevent separation.
- Baking the dumplings before adding to the yogurt sauce gives them a crispy texture and reduces breakage in cooking.
- This dish can be enjoyed warm or at room temperature according to preference.
- Use fresh whole milk yogurt for best flavor and texture.
- Toasted pine nuts add a lovely garnish and crunch but are optional.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Middle Eastern
